DEEP-DISH APPLE PIE
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield One 9-or 10-inch pie
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
- Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
- Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
- Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
CARAMEL APPLE PIE
This delicious deep-dish apple pie with a hint of rum is sweetened with creamy caramel sauce.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Mix sugar, pumpkin pie spice and corn starch in a large bowl. Cut apples into 1/4-inch thick slices and place in a separate bowl. Sprinkle apples with lemon juice and rum; add to dry ingredients. Stir to combine. Place in piecrust. Dot with 2 tablespoons of butter. Drizzle with caramel sauce.
- Stir flour and brown sugar together in small bowl. Cut in 1/4 cup butter until mixture resembles coarse meal. Sprinkle evenly over top of pie.
- Bake in a preheated 400 degrees F oven for 10 minutes. Reduce heat to 350 degrees F and bake an additional 40 to 50 minutes, until golden brown. Delicious when served warm with a scoop of vanilla ice cream.
Nutrition Facts : Calories 372.7 calories, Carbohydrate 56 g, Cholesterol 23 mg, Fat 16.4 g, Fiber 3.3 g, Protein 2.7 g, SaturatedFat 7.4 g, Sodium 208.7 mg, Sugar 30.5 g
DEEP-DISH APPLE PIE WITH CRUMBLE TOPPING
I got this recipe from lots of different sources. I couldn't find one I liked. So took what I liked and added my own spin and this is what came out. I love this recipe, because it has all the flavors of fall. A little trick I learned from my grandmother: use different types of apples for the best flavor. I use Granny Smith, Braeburn, and Golden Delicious, but you can use whatever you like. I serve it as is, but encourage the use of ice cream, whipped cream, or whatever addition the occasion calls for.
Provided by tami slate
Categories Desserts Pies Apple Pie Recipes
Time 2h
Yield 10
Number Of Ingredients 16
Steps:
- Mix 1 1/2 cup flour and 1/2 teaspoon salt together in a large bowl. Rub egg yolks and cold butter into the flour mixture until it forms fine crumbs. Add water a little at a time just until dough starts to form and stick together. Wrap dough with plastic wrap and allow to rest in the refrigerator, about 30 minutes.
- Roll pie dough out on a well-floured surface and place in 9-inch deep-dish pie plate.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine apples, 3/4 cup sugar, 2 tablespoons flour, mulling spices, and pinch of salt in a large bowl; mix well to combine. Place apple mixture in prepared pie shell.
- Cream 1/2 cup softened butter and 1/2 cup sugar together in a bowl with an electric mixer. Stir in 3/4 cup flour, oats, cinnamon, and pinch of salt. Sprinkle the topping mixture over the apples.
- Bake pie in the preheated oven until crust and topping are golden brown and filling begins to bubble, about 1 hour.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 63.5 g, Cholesterol 77.6 mg, Fat 15.5 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 9.2 g, Sodium 249 mg, Sugar 33.8 g
6-HOUR SALTED CARAMEL DEEP DISH APPLE PIE RECIPE BY TASTY
If you have some time on your hands, go all out this holiday season with this epic apple pie. Extra flaky pie dough encases tender, spiced apples, but the showstopper is the indulgent, salted caramel poured on top at the end, garnished with crunchy candied pecans. It's out of this world!
Provided by Katie Aubin
Categories Desserts
Time 6h
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the pie dough: In a large bowl, mix together the flour and salt. Add the butter and toss to coat each cube with the flour, then smash each piece of butter with your fingers.
- Add the ice water, 1-2 tablespoons at a time, and continue to toss until the dough holds together when pressed between your hands. You may not need all of the water, but if the dough is too dry, add more, 1 teaspoon at a time, as needed. The dough should not be very tacky or sticky.
- Turn the dough onto a clean surface. Work into 2 discs and cover with plastic wrap. Refrigerate for at least 1 hour.
- Make the filling: Melt the butter in a large Dutch oven over medium heat. Add the apples, lemon juice, brown sugar, salt, pumpkin pie spice, and vanilla bean paste. Stir to coat the apples well and cook until they start to soften and release their juices and the sugar dissolves, 5-7 minutes.
- In a small bowl, whisk together the cornstarch and water. Pour the slurry over the apples, increase the heat to high, and cook until the juices are boiling and thickened, 3-4 minutes.
- Remove the pot from the heat and let the filling cool to room temperature, about 30 minutes.
- Make the apple cider syrup: Add the apple cider to a small saucepan over medium heat. Bring to boil and cook until reduced to 2 tablespoons with the consistency of maple syrup, about 10 minutes. Remove the pot from the heat and let the syrup cool to room temperature.
- Assemble the pie: On a floured surface, roll a disc of pie dough into a 12-inch (30 cm) round, about ¼ inch (6 mm) thick. Transfer to a 9-inch (22 cm) deep dish pie plate.
- Add the apple filling to the crust, along with any accumulated juices from the bottom of the bowl. Drizzle the apple cider syrup on top. Refrigerate while you roll out the other dough.
- Roll out the remaining dough disc to a 12-inch (30 cm) round. Drape over the pie, then pinch the edges together. Trim any excess dough around the edges, then roll the edges under all the way around the pie. Use the knuckle of an index finger on one hand and your index finger and thumb on the other hand to make large crimps around the edges.
- Brush the dough all over with the egg wash. Use a paring knife to cut a few vents in the top to allow steam to escape.
- Transfer the assembled pie to the freezer for 20 minutes, until firm.
- Preheat the oven to 350°F (200°C). Line a baking sheet with aluminum foil.
- Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 80-90 minutes, covering with foil halfway through. Cook until the juices are bubbling and the crust is golden brown. Remove the pie from the oven and let cool for at least 1 hour.
- Meanwhile, make the salted caramel: Add the sugar, water, and corn syrup to a large saucepan over medium-high heat. Bring to a low boil and cook until the sugar dissolves and mixture starts to turn a light copper color, about 10 minutes.
- Remove the pot from the heat and stir in the cream and salt until incorporated. If the caramel seems too thin, return to medium low heat and boil until thickened to your desired consistency, 1-2 minutes. Transfer the caramel to a heat-proof liquid measuring cup and let cool to room temperature, 30-60 minutes.
- Pour the cooled caramel sauce over the pie and garnish with candied pecans.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 661 calories, Carbohydrate 132 grams, Fat 14 grams, Fiber 10 grams, Protein 8 grams, Sugar 73 grams
DEEP-DISH CARAMEL APPLE PIE
Categories Dessert Bake Thanksgiving Apple Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 18
Steps:
- Make crust:
- Mix 1 1/2 cups flour, 2 tablespoons sugar and 1/4 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in enough ice water by tablespoonfuls to form large moist clumps. Transfer dough to work surface. Gather dough into ball. Flatten into disk. Wrap in plastic. Chill dough 30 minutes.
- Make streusel:
- Mix flour, sugar, pumpkin pie spice and salt in medium bowl to blend. Rub in butter with fingertips until mixture forms pea-size clumps. (Dough and streusel can be made 1 day ahead. Cover and refrigerate streusel. Keep dough chilled. Let dough soften slightly at room temperature before rolling out.)
- Make filling:
- Combine apple wedges and 1/4 cup flour in large bowl and toss to coat. Let stand while preparing caramel.
- Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup turns deep amber color, brushing pan sides with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove from heat. Add butter and remaining 2 tablespoons water (mixture will bubble vigorously). Return to heat and stir until smooth. Pour caramel over apples; toss to coat. Let stand until apples release juices, tossing occasionally, about 10 minutes.
- Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured work surface to 14-inch round. Transfer to 9 1/2-inch-diameter glass pie dish with 1 3/4-inch-high sides. Crimp edges decoratively. Spoon apple mixture into prepared crust. Sprinkle streusel over pie.
- Bake pie until apples are tender and streusel is golden, covering crust edge with foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.
THE ULTIMATE CRUMB-TOPPED DEEP-DISH APPLE-CARAMEL PIE
Phew....that's a long name. Anyway, I have had this clipping from a Woman's World magazine forever! The picture is just stunning and I can't wait to try it. It look decadent, professional and oh, so yummy. If someone tries this before I do, please let me know...
Provided by tree luee dee
Categories Dessert
Time 2h20m
Yield 1 Pie, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Spread pecans on ungreased baking sheet. Bake until lightly browned, 2-3 minutes; cool.
- CRUST: Coat bottom and inside of a 9" springform pan with cooking spray.
- In food processor process 1 cup pecans until fnely ground (or finely chop with a knife.)
- At medium-low speed beat flour into refrigerated sugar cookie dough until combined.
- Stir in ground pecans.
- Press dough onto side and bottom of pan, creating scant 1/4 inch thick crust; refrigerate 20 minutes.
- Reduce oven temperature to 350 degrees.
- Bake crust 15 minutes or until lightly browned.
- FILLING: Toss apples with sugar, flour, ginger, cinnamon and remaining pecans; spoon into pan.
- Sprinkle with chopped caramels.
- Cover tightly with foil.
- Bake for 45 minutes.
- CRUMB TOPPING: Meanwhile, at low speed combine flour, sugars, and cinnamon.
- Increase speed to medium gradually add butter and vanilla, beating until wet crumbs form.
- Remove pie from oven, uncover.
- Using hands press tablespoonfuls of crumb mixture toether to form large crumbs; place over filling, covering entire surface.
- Bake, uncovered for 45 minutes or untill lightly browned.
- Cool on rack; remove side from pan.
- Stir together confectioners' sugar and 4 teaspoons water until smooth.
- Transfer to plastic food storage bag; snip 1 corner; drizzle over crumbs.
Nutrition Facts : Calories 628.6, Fat 28.8, SaturatedFat 10, Cholesterol 40.1, Sodium 252.3, Carbohydrate 90, Fiber 4.7, Sugar 49.3, Protein 6.3
DEEP-DISH APPLE PIE
This recipe is a winner! The crust is so flaky and the filling is sure to please everyone. -Salem Cross Inn, West Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter., On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 18mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
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DEEP-DISH CARAMEL APPLE PIE RECIPE - RECIPES.NET
From recipes.net
Ratings 2Servings 10Cuisine AmericanCategory Pie & Pastry
- To make crust: Mix 1 1/2 C. flour, 2 Tbs. sugar and 1/4 tsp. salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal.
- Blend in enough ice water by tablespoonfuls to form large moist clumps. Transfer dough to work surface. Gather dough into ball. Flatten into disk. Wrap in plastic. Chill dough 30 minutes.
- To make streusel: Mix flour, sugar, pumpkin pie spice and salt in medium bowl to blend. Rub in butter with fingertips until mixture forms pea-size clumps. (Dough and streusel can be made 1 day ahead. Cover and refrigerate streusel. Keep dough chilled. Let dough soften slightly at room temperature before rolling out.)
- To make filling: Combine apple wedges and 1/4 C. flour in large bowl and toss to coat. Let stand while preparing caramel. Stir sugar and 1/4 C. water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup turns deep amber color, brushing pan sides with wet pastry brush and swirling pan occasionally, about 5 minutes.
OLD-FASHIONED DEEP DISH CARAMEL APPLE PIE RECIPE
From cheneetoday.com
4.7/5 (16)Total Time 3 hrsCategory DessertCalories 629 per serving
- Preheat oven to 375°F. Arrange rack in lower third of oven and place a cooking sheet lined with foil on the rack.
- Place apples in a 3/4 sheet baking pan lined with foil (or two 9x13 baking pans). Sprinkle 1/4 cup granulated sugar and apple pie spice over apples and cover tightly with foil. Bake apples about 30 minutes, or until partially tender (apples should still hold their shape). Cool on wire rack, covered, for at least 30 minutes.
- Lightly coat your deep dish pie pan or cast-iron skillet with vegetable cooking spray. On a lightly floured surface with a floured rolling pin, roll larger disk of pie dough into a 15-inch circle. Fit into pie plate, leaving a 1-inch overhang. Beat egg white with water in a cup; brush pie shell with about 2 teaspoons egg-white mixture, then set aside to dry.
- Combine ½ cup cooled caramel sauce, ⅓ cup brown sugar, vanilla, and cornstarch. Combine lemon juice and vanilla extract. Drizzle lemon juice mixture over apples. Spoon one third of apples and juices into the pie shell; sprinkle with one third of the caramel mixture. Dot with one tbsp of the butter. Repeat layering 2 more times with remaining apples, caramel mixture, and butter.
DEEP-DISH CARAMEL APPLE PIE RECIPE - KAY CHUN - FOOD …
From foodandwine.com
5/5 (1)Total Time 3 hrs 30 minsAuthor Kay Chun
- Make the crust In a food processor, pulse the 1 1/2 cups of flour with the granulated sugar and salt. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter remaining. Sprinkle the ice water on top and pulse until evenly moistened. Turn the dough out onto a work surface, gather up the crumbs and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
- On a lightly floured work surface, roll out the dough 1/8 inch thick. Ease the dough into a 9-inch deep-dish glass pie plate. Trim the overhanging dough to 1/2 inch, fold it under itself and crimp decoratively. Refrigerate the crust until chilled, about 15 minutes.
- Meanwhile, make the streusel topping In a medium bowl, combine the flour, oats and brown sugar. Using your fingertips, blend in the butter until clumps form. Refrigerate until ready to use.
- Make the filling Preheat the oven to 375°. In a large bowl, toss the apples with the flour, cinnamon and salt until evenly coated.
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